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 Course Name Turkish Momentum Aktarımı English Momentum Transfer Course Code GID 204E Credit Lecture (hour/week) Recitation (hour/week) Laboratory (hour/week) Semester 4 3 3 - - Course Language English Course Coordinator Filiz Altay Course Objectives The objective of this course is to introduce the engineering students to the fundamental principles of fluid mechanics and momentum transfer. The emphasis is on the basics of fluid static and fluid motion, with applications generally selected from food processing. It is the intent of this course to show how the basic laws of fluid mechanics (fluid static; conservation of mass, energy and momentum) can be applied in an organized and systematic manner to the solution of practical (food) engineering problems. Ultimately, the student should acquire the knowledge and skill required to find solutions to practical fluid flow problems. Course Description Introduction to fluid flow Basic concepts Basic laws, dimensions and units, Conservation of dimensions, dimensional analysis Rheological properties of fluids Classification of materials and fluid properties Types of flow behavior Temperature dependency of viscosity Fluid statics, stress and pressure, basic equation of fluid statics Conservation principles: conservation of mass, conservation of energy Conservation of momentum Shell-momentum balance on fluid flow problems, derivation of velocity profiles in flow field with different geometries Pipe flow: flow regimes, Newtonian fluids flow, Non-Newtonain fluid flow Internal flow applications: friction losses in pipes, valves and fittings; calculation of pump requirements Pumps Flow measurement and control: pitot tube, venturi and nozzle, orifice meter, control valves Flow passed immersed objects drag coefficient, falling particles, flow in packed beds, fluidization and fluidized beds Application of momentum transfer principles in food processing: agitation, mixing, extrusion Differential analysis of fluid flow, Navier-Stokes equations Course Outcomes 1. Analyze forces and pressures for static fluid problems. 2. Recognize and apply appropriate conservation equations to analyze steady flowing fluid problems. 3. Apply energy and momentum equations to determine velocities and forces. Perform drag force calculations. 4. Perform dimensional analysis and apply principles of similitude to a given fluid and flow problem. 5. Use energy equation to predict flow characteristics and calculate pressure drop at and across all types of flow circuits and its pipes and other components. 6. Apply energy balance principles in order to determine the required pumps. 7. Apply basic principles of fluid mechanics to packed-bed and fluidized bed problems. 8. Be able to apply principles of fluid mechanics to different flow problems. Pre-requisite(s) MAT102/MAT102E min DD or MAT104/MAT104E min DD or MAT201/MAT201E min DD or MAT210/MAT201E min DD or FIZ 101/FIZ101E min DD Required Facilities Other Textbook 1. R.W. Fox & A.T. McDonald. 1994. Introduction to Fluid Mechanics, John Wiley & Sons Inc. (Available in the library reserve section). 2. Şahin, S., Şumnu, S.G., Hamamcı, H., İşçi, A., Şakıyan, Ö. 2016. Fluid Flow, Heat and Mass Transfer in Food Systems, Nobel Akademik Yayıncılık, Ankara. 3. Geankoplis, C. J. 2003. Transport processes and separation process principles: (includes unit operations). PTR Prentice, Hall (Electronic source available from ITU Library) (First 3 chapters) Other References 1. Çengel, Y.A., Cimbala, J.M. 2015. Akışkanlar Mekaniği. Palme Yayıncılık, Ankara. 2. Steffe, J.F. 1996. Rheological Methods in Food Process Engineering. Freeman Press, Michigan. 3. White, F.M. 1994. Fluid Mechanics, McGraw-Hill, New York. 4. Mudson, B.R., Young, D.F., Okiishi, T.H. 1994. Fundamentals of fluid mechanics. Wiley, New York. 5. Darby, R. 1996. Chemical Engineering Fluid Mechanics, Marcel Dekker, Inc. 6. Bird, R. B., Stewart W.E. & Lightfoot, E.N. 2002. Transport Phenomena, John Wiley & Sons Inc. 